Slow cooker Greek style Chicken and Potatoes

This easy and flavorful dish was the fruit of my efforts last week to clear my fridge and freezer from a myriad of forgotten ingredients. It really doesn’t get much easier than this. Just pop the potatoes and chicken in the crock, brush with some sauce and wait. The only laborious part is skinning the legs, but as I wrote before, skin comes off easily enough if you use a paper towel to pull it off. The best way to make this task easier is to convince your spouse to do it for you! After all the labor (ahem) you put in the kitchen, it’s the least they can do.

Slow cooker Greek Style Chicken and Potatoes

Ingredients:

4 large potatoes, scrubbed clean and cut in big wedges. I like to pour boiling water on them to soften them up while prepping the chicken.
1 kg (about 2 lb family pack) chicken drumsticks, skin removed (try a paper towel for pulling off the skin. Easy!)
1/2 to 1 Tbsp minced garlic, depending on how many vampires you plan to kill
1/2 cup water
2 Tbsp olive oil
1 Tbsp corn starch
1 Tbsp dry oregano
1 tsp salt
lots black pepper

Preparation:Place potatoes in bottom of slow cooker. Place chicken pieces on top. In a small bowl or measuring cup, mix water, corn starch, olive oil, garlic and spices. Using a brush, brush pieces of chicken with the sauce and pour the rest in the bottom of the crock. Cover and cook on low for 5-6 hours.

making this today..hope it is as good as my yiayia made …I will add one onion sliced thin as yiayia used onion in this dish as she made it on the stovetop or in the oven…my house will smell like my yiayia’s…I love the thought.

this looks and sounds so delicious and EASY!! I can’t wait to try it, though I’m going with boneless chicken breasts, since that is what my husband and i prefer, but I hope it still comes out good!! Thanks for sharing!

Good luck! Since chicken breasts dry out faster, make sure you check doneness after 4-5 hours. It is possible that the meat will cook faster then your potatoes. In that case, take chicken out, keep it covered and let the potatoes cook for another hour or so.

I made this yesterday, and it was definitely a WINNER!! I just tweeked it a little… used skinless chicken breast, used chicken stock instead of the water, and added some basil & rosemary. The chicken was so tender it pulled right off the bone, and the flavor was superb!

I love to try new receipes but with a lot of them like this
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I was thinking of adding a couple of jars of artichokes and maybe some black olives. I’m worried they’ll turn to mush if I put them in at the beginning. Would you recommend maybe adding them an hour or so before finish time?